Growing conditions:
Above average winter rainfall, no frost and normal budbreak produced great fruit set. Judicious thinning and a warm summer led to an outstanding harvest with excellent quality and yields.

Winemaking:
The grapes were hand harvested, then whole cluster pressed while still cool. Barrel fermented in 30% new and 70% seasoned Hungarian oak barrels. The wine was aged on its lees passively for 5 months.
This process produced a richer mouthfeel and allowed the wine to be bottled with minimal filtration.